![]() ![]() “So I was like maybe I can try to make this myself, and I started researching how to jelly water.” In early 2016, when Wong randomly remembered the mochi and looked around online, he couldn’t find it in New York. ![]() But he figured he would find them soon enough on the trendy New York food scene and “kind of forgot about them for a year.” He came across the whimsical water cakes online in 2015 and was intrigued. Wong, originally from LA, has never been to Japan. ![]() He modeled his dessert after mizu shingen mochi, which – he said – roughly translates to “Japanese water cakes.” The Raindrop Cake website – – describes the confection as “a light, delicate and refreshing raindrop made for your mouth.”īoth the website and the cake were developed earlier this year by Wong, a 36-year-old digital brand strategist in New York who has since quit advertising to focus on his new food business. It’s about everything: the presentation, the visual experience, the toppings.” ‘Playful food’ Raindrop Cake is not just something you eat. “I’m not just selling a food item,” Wong said. The texture is supposed to be part of the appeal. I think the American palate finds jelly things kind of weird.” “People are nervous about it,” said Raindrop Cake creator Darren Wong. It’s a conversation starter, something that piques curiosity, maybe even a bit of awe, uncertainty, incredulity. Raindrop Cake is glassy-looking and shaped like an oversized drop of dew. By then, it was already an internet sensation. I had come across photos online of the see-through sweet, which debuted in spring at Smorgasburg in New York and arrived at the LA event in mid-June. Raindrop Cake was the reason I made a beeline for Smorgasburg. I had flown down for a three-day beach weekend. I was standing in one of the few shady spots at Smorgasburg LA, a weekly food fair held at the 5-acre Alameda Produce Market in downtown Los Angeles. It was wiggly, jiggly, but not as thick nor as firm as gummy candy or Jell-O or gelatin – all things to which it’s been compared. But before my first bite, I couldn’t resist the urge to poke the thing. The first time I had a Raindrop Cake, I chose black sugar syrup. Black sugar and matcha green tea syrups provide a gentle sweetness. Toasted soy flour lends a mild nuttiness that, when mixed with the melty “cake,” tastes a little like peanut butter. But water still.Īccompaniments add to the taste and texture. ![]()
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